Ingredients
• 8 oz rotini or penne (or chickpea pasta for +10g protein; zucchini noodles for low-carb)
• 1 lb lean ground beef (85/15)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup low-sodium beef broth
• ½ cup heavy cream (or whole milk + 1 tbsp flour for lighter)
• 1 cup freshly grated Parmesan cheese
• ½ tsp dried parsley
• ¼ tsp red pepper flakes (optional, for subtle heat)
• Salt & black pepper to taste
• Optional: chopped fresh parsley or basil for garnish
Instructions
- Cook pasta to al dente; drain. Reserve ¼ cup pasta water.
- In a large skillet, brown beef over medium-high heat. Drain excess fat. Remove beef, set aside.
- In same skillet, melt butter over medium. Sauté garlic 1 min—don’t brown!
- Stir in broth and cream; simmer 3–4 mins until slightly thickened.
- Reduce heat to low. Gradually whisk in Parmesan until smooth and creamy. Stir in parsley, red pepper flakes, salt, and pepper.
- Return beef and cooked pasta to skillet. Toss to coat. If too thick, add reserved pasta water 1 tbsp at a time.
- Serve warm, garnished with extra Parmesan and fresh herbs.
PREP TIME & NUTRITION :
Prep Time: 5 mins, Cook Time: 20 mins, Total Time: 25 mins, Servings: 6
Calories: 480, Net Carbs: 30g, Fats: 26g, Protein: 32g
✅ Keto-friendly with zucchini noodles — net carbs drop to ~7g/serving.